Blackened Lion's Mane Sandwiches
Culinary Genie
2 servings
20 minutes
20 minutes
500
Burgers & Sandwiches
This vegetarian sandwich is packed with flavor and
nutrients. Can easily be made gluten-free and vegan with a couple simple swaps.
Ingredients
8 ounces fresh lion’s mane mushrooms (larger heads)
3 tablespoons cornstarch
1 tablespoon Blackened Seasoning Blend
Non-aerosol extra virgin olive oil spray
½ small onion, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons mayonnaise or vegan mayonnaise
1 teaspoon Garden Herbs Seasoning Blend
4 slices sourdough bread, or bread of choice, toasted
½ ripe avocado, pitted and peeled
Lettuce, tomato slices, optional
Directions
Slice mushroom head(s) into 4 (about 1-inch) thick slices from top to bottom (planks). Set aside. In shallow dish, combine cornstarch and Blackened Seasoning Blend; salt as desired.
Heat a large skillet over medium heat. Meanwhile, spritz both sides of mushroom slices with olive oil spray. Coat will cornstarch mixture. Set aside. Add onions to remaining cornstarch mixture; toss to coat. Set aside.
When skillet is hot, add olive oil. Place mushroom slices in skillet, pressing down firmly with a spatula and moving to one side of skillet. Add onions to other side of skillet. Cook, stirring onions and flipping mushrooms occasionally and pressing down firmly, until nicely browned, about 6-8 minutes.
Meanwhile, in small dish, combine mayonnaise and Garden Herbs Seasoning Blend. Spread on 2 slices toasted bread. Gently mash avocado over remaining 2 slices toasted bread. Top with mushroom slices, onions, lettuce and tomatoes; top with remaining bread slices.